This batter makes everything from the deep fryer absurdly delicious (top tip!)

If you took part in the NK Airfryer throwing competition, you may not have a new one yet (or never want one again). It’s also entirely possible that you never planned on getting an air fryer in the first place, or that none of this applies to you but you simply love deep-frying. And we get that!

Even when we haven’t deep-fried anything ourselves for a while, we love it when others do it for us, so that, for example, we can dash around Amsterdam in search of the best fried chicken sandwiches, or popcorn falafel (which you can also make yourself!). And at home, we know our way around hot oil too. But when we came across this fantastic recipe for a ‘different’ kind of batter, a whole new world opened up for us too…

Magic batter

Because the food lovers at Bon Appétit shared their recipe with the world for what they call magic batter: a batter that forms a crispy coating after frying (around anything, olives in their case) and stays crunchy even the next day! What?! We want that too, and so do you!

Accidentally plant-based

And as if that weren’t brilliant enough: it doesn’t contain any egg, meaning you’ll never again have to awkwardly keep one hand ‘dry’ while only letting your other hand touch the egg wash. But which step do you choose your ‘good’ hand for? In short—this can become quite a hassle. But not anymore, hooray. And this batter also happens to be vegan!

How to make the perfect vegan frying batter

• Whisk 30 grams of cornstarch, 35 grams of flour, 1/2 tsp baking powder and 1/4 tsp table salt together in a medium-sized bowl.
• Add 60 ml water and stir until smooth.
• Put 90 grams of panko (Japanese breadcrumbs) in another medium-sized bowl and mix in another 1/4 tsp salt.
• Rub some of the panko a little finer between your fingers; this will create a nice difference in crispiness and texture later.

Now you can dip anything you like in it: first in the wet batter, then in the dry panko. Then into the pan, into a lovely hot bath of frying oil! Carefully, of course—gently lower everything into the oil on a heatproof slotted spoon, and don’t do too much at once. They used this amount of batter for 250 grams of (well-dried) olives: that way, you know how much to multiply the recipe by for larger quantities of something. Great recipe—we’re very happy with it!

Also read:

• This is your new favorite show: All of Holland Deep-Fries
• Frying! This new Philips toaster is made from used frying oil
• Air fryer recipe: chocolate moelleux with Amarena cherries (perfect for Christmas!)

Source: Bon Appétit